Why is this recipe magic? The variations are limited only by your imagination; they freeze well, are quick to make, double as dessert and are a great way of using fruit that is not quite right! There is only one rule – do not overmix or your muffins will be tough.
Time: 40 minutes
1 1/2 cups SR flour
2 tablespoons of sugar
1 cup milk
60 grams (1/4 cup) butter melted
1 teaspoon vanilla
1 cup of fruit (see variations below)
1/2 cup of sugar
1/4 cup of SR flour
Method (you will need three bowls)
Combine 1 1/2 cups SR flour and 2 tablespoons sugar in a bowl
Whisk together milk, eggs and vanilla in second bowl.
In the next bowl mix fruit, 1/2 cup sugar and 1/4 cup flour
Pour the milk mix and melted butter onto the dry ingredients, stir until combined (remember don’t overmix)
Then add the fruit mix and stir again until just combined
Spoon into a lined muffin tray and bake at 200oC for 20 minutes
Mango (fresh or frozen) and 2 tablespoons desiccated coconut
Raspberries (fresh or frozen) and 2 tablespoons white choc bits
Diced apple (skin on) and add 1 teaspoon cinnamon to dry mix
Blueberries (fresh or frozen)
Diced peaches or nectarines that aren’t going to ripen
- If you don’t have patty pans and don’t want to wash the tray, tear six strips of baking paper (about 12cm wide), cut each strip in half and press into pan then spoon in mixture.
- If you want a quick dessert, heat in the microwave and top with a drizzle of honey and some ice cream or cream.
If you come up with a creative combination, send a pic to [email protected]